Thursday, June 16, 2011

Oatmeal Cream Pies

Do you remember the oatmeal cream pies of your childhood? I’m talking about the Little Debbie version that came in a box from the grocery store. Maybe your Mom bought them for you; I have memories of my Mom buying a few different versions of Little Debbie treats. Who knows what they put in those things, but they’re addictive. You can’t ever just eat one and be satisfied.

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When I’m in the mood to bake, I’ll ask Stephen for advice on what he thinks I should make. It goes the same way every single time, when I ask him, he has no idea. Guess he can’t come up with anything on the spot. He likes to offer his advice when I’m not looking for it. That was the case this past weekend; I must have been blog hopping or something when he came up with the idea that I have to make oatmeal cream pies for him. I said I’d get around to it eventually. The next day, I went ahead and baked them for him. When he came home from work, I told him to guess what I had baked and he had no idea! He had forgotten between Saturday night and Sunday afternoon. Oh well, I just happened to seem extra awesome. The oatmeal cream pies only lasted a few days in our house; which is always a sign of how good they are. Our friends stopped by on Tuesday night to sample them and immediately loved them. These are a more grown up version of the Little Debbie treat, and I happen to find them a bit less sweet. Stephen’s advice to me was to make them a wee bit smaller next time. Regardless, you must try them out.

Oatmeal Cream Pies
Adapted from Back to the Cutting Board

1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/8 tsp cinnamon
1 cup butter
3/4 cup brown sugar
1/2 cup sugar
1 tbsp molasses
1 tsp vanilla
2 eggs
1 1/2 cups quick oats

1. Preheat oven to 350F. Line cookie sheets with parchment paper.
2. In a small bowl, whisk together flour, salt, baking soda and cinnamon
3. in a separate bowl, cream butter and sugars. Beat in eggs, then beat in molasses and vanilla.
4. Fold in flour mixture. Once incorporated, fold in quick oats.
5. Drop by tablespoonful onto cookie sheets and bake for 10 minutes.

While cookies are cooling, prepare filling:

2 tsp hot water
1/4 tsp salt
1 7oz jar of marshmallow fluff
1/2 cup shortening
1/2 cup icing sugar
1 tsp vanilla

1. In a small bowl, dissolve the salt in the hot water.
2. In a separate bowl, beat together the marshmallow fluff, shortening, icing sugar and vanilla until fluffy. Mix in salt water.
3. Spread a little bit of the filling onto the flat side of a cookie and then top with an additional cookie.


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